This is a five-course meal made with plenty of seasonal ingredients. You can enjoy it in the following order: appetiser, pasta or risotto, fish dish, meat dish, and dessert. As an example of a menu for a given day, first, a herb-flavoured sea bream carpaccio is served as an appetiser. This is followed by spaghetti “Aglio e Olio” with Sardinian cuttlefish and broad beans, and a seafood dish of Spanish mackerel and clams from Kujukuri Beach, Chiba, in an acqua pazza. For the main course, we serve roast Wagyu beef with seasonal vegetables and a Bordelaise sauce. Finally, you can enjoy dessert with coconut-flavoured blancmange and tropical fruit macedonia.

This is a course menu where you can fully enjoy Chef Takeshige's worldview.You can enjoy a meal consisting of one appetiser, one pasta or risotto, one fish dish, one meat dish and one dessert, all made with carefully selected seasonal ingredients. As an example of a day's menu, it starts with an appetiser of seared whitebait meunière finished with a butter sauce, followed by a pasta course of Okinawan Agu pork salsiccia and maitake mushroom spaghetti.For the seafood course, we serve an assortment of fresh fish procured from Toyosu Market with a saffron sauce. For the main course, we offer roast Japanese black beef with seasonal vegetables and sauce madera.For dessert, peach deglinaison is paired with V.S.O.P cognac and citrus jelly, creating a dish that allows you to experience the chef's vision right to the end.

This is a luxurious set menu created by the chef, incorporating seasonal ingredients such as Miyazaki Caviar 1983, black truffle, white truffle, lobster, foie gras and the finest Japanese black beef. It consists of two appetisers, one pasta or risotto, one fish dish, one meat dish and one dessert, maximising the appeal of the ingredients. An example of a menu for the day would be a gorgeous starter of sweet prawn tartare with cauliflower mousse and Miyazaki caviar 1983, accompanied by a shellfish consommé gelée with bergamot scent. The cabbage-wrapped duck foie gras is served with a sauce port, and the pasta is a risotto with Alba white truffle and Shimonita spring onion. For the fish course, there is a vapour of red bream finished with a confit of prawns and potatoes and a yuzu-flavoured Champagne sauce. For the main course, there is a Matsusaka beef fillet poêlé served with a gratin dauphinois flavoured with French black truffle and a Périgord sauce. For dessert, a terrine made with Valrhona chocolate is served with the finest vanilla crème chantilly, and the meal is finished with the aroma of V.S.O.P cognac and black truffle.

You can ask this chef to create a meal around your preferences.